Leaf lard

Leaf Lard is the highest grade of lard, a type of animal fat. It is obtained from the visceral, or "soft," fat from around the kidneys and loin of a pig. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts.

History

The use of leaf lard in cooking dates back centuries. It was a common ingredient in European and American kitchens during the 19th and early 20th centuries, before the advent of modern vegetable shortening.

Production

Leaf lard is not rendered fat, like the more commonly available lard sold in supermarkets. Instead, it is a soft, spreadable fat that is slowly rendered from the fatback surrounding a pig's kidneys. The process of rendering leaf lard can take several hours, but the result is a pure, creamy fat that lacks the strong flavor characteristic of other types of lard.

Culinary Uses

Leaf lard is prized by bakers for its ability to create flaky, tender baked goods. It is often used in the production of pie crusts, pastries, and biscuits. Unlike other types of lard, leaf lard has a very mild flavor that allows the taste of the baked goods to shine through.

Nutrition

Like all types of animal fat, leaf lard is high in calories and saturated fat. However, it is also a source of monounsaturated fats, which can help to reduce levels of harmful cholesterol. Some people prefer to use leaf lard in their cooking because it is a natural product that has not been hydrogenated, as many vegetable shortenings have been.

Availability

Leaf lard can be difficult to find in supermarkets, but it is often available from butchers or specialty food stores. It can also be ordered online. Some people choose to render their own leaf lard from pork fatback.

See Also

• Lard
• Animal fat
• Rendering (animal products)
• Shortening

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